Roasted Beet Soup with Roasted Parsnip and Carrot Purées

Roasted Beet Soup with Roasted Parsnip and Carrot Purées
As much for its beautiful purple-red hue and distinctive sweet flavor as its nutritional benefits, the beetroot is my favorite of all winter vegetables, if not of all vegetables altogether. Beet soups are always an attractive addition to any fall or winter meal, as with beet and tomato and orange and beet soups.

I'm not nearly as fond of parsnips ordinarily, but their flavor here makes an earthy and almost bitter contrast with beets that makes their pairing a pleasant surprise. In this simple and wholesome soup, both parsnips and carrots are roasted and puréed and then added to beets separately to create multiple layers of flavor and color that will warm and please the eyes and palates of your guests.


Roasted Beet Soup with Roasted Parsnip and Carrot PuréesRoasted Beet Soup with Roasted Parsnip and Carrot Purées
Recipe by
Published on December 2, 2009

Creamy, elegant, colorful and delicious creamed white bean and red beet soup served with purées of roasted carrot and parsnip

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Ingredients:
  • 1 cup dried cannellini (white kidney) beans (3 cups cooked)
  • 4 medium beets
  • 3 medium parsnips
  • 3 medium carrots
  • 5 cups vegetable stock
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh thyme (1 teaspoon dried)
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper
Instructions:
  • Rinse the beans under cold running water and soak for 8 hours or overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan. Cover with the vegetable stock. Bring to a boil, then turn the heat down to low, cover, and simmer for 1 to 1/2 hours or until the beans are tender.

  • Meanwhile, preheat an oven to 375°. Trim the vegetables, and wrap the beets, parsnips and carrots separately in foil. Arrange on a baking sheet and roast for 40 to 60 minutes or until the beets are tender when pierced with a fork. Remove from the oven, let cool, and peel the skin off the beets. Cut the beets into coarse pieces and set aside.

  • Prepare the purées by placing the roasted parsnips and carrots in separate mixing bowls. Mash the vegetables with a potato masher. Add 1 1/2 cup of beans and cooking liquid to each bowl, and purée until smooth with a fork or using a hand blender. Add a little liquid to thin if necessary. Stir in a 1/4 teaspoon of salt in each purée and season with fresh ground black pepper. Set aside.

  • To make the soup, heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the onion and garlic, and sauté for 5 minutes or until the onion is softened. Toss in the thyme, stir once, then add the beets and pour in the remaining beans and cooking liquid from the beans. Raise the heat, bring to a slow boil, then reduce the heat to low and simmer for 5 to 10 minutes.

  • Remove from heat and purée the soup until smooth with a hand blender or in a countertop blender. Season with fresh ground black pepper and the remaining salt.

  • Ladle the soup into bowls and add a large spoonful each of the parsnip and carrot purées to each serving. Serve hot or warm.

Makes 4 to 6 servings
Roasted Beet Soup with Roasted Parsnip and Carrot Purées
Other winter vegetable recipes you may enjoy:
Creamy Beet Borscht
Mussorie Mung Beans and Winter Vegetables
Oven-Roasted Winter Vegetables

Audio Accompaniment: Symphony #3 by Henryk Gorecki

15 comments:

Ricki said...

What a glorious color! I love beets, too, and don't use them enough in the winter months. This soup sounds wonderful!

Nithya said...

Interesting color. its very tempting :)

Astra Libris said...

Ooooh, all of my favorite root veggies in one soup! Heaven! I love your idea of adding the carrots and parsnips seperately - so brilliant! I can just imagine the fabulous textures and flavors all melding together!

A_and_N said...

The colour is fab! :) And so healthy

Miri said...

Don't think we have parsnips here but am definitely going to try this recipe this weekend!

Bellini Valli said...

Such a colourful soup with two favourite roots...parsnip and beets...or as Jackie would say beetroot.

Jacqueline said...

What a gorgeous colour Lisa. I am glad you served it hot too, as I am not keen on cold soups, but then again what else would you do at this time of year.

Yep Val, it is definitely Beetroot :)

Sara said...

Mmm, this looks delicious - love the color! :)

Kumudha said...

Soup looks divine!

So many wonderful vegetarian and vegan recipes here...

Usha said...

The soup has a lovely color ! Very inviting and hearty..

Parita said...

Very delicious and fulfilling soup, beetroot gives a stunning color to the dish isnt it?

kochab said...

I found your blog when I googled up recipe for ginger muffins and I have to say, I fell in love. I am a vegetarian (and Indian) and I love all the recipes you have. I mostly cook Indian food (only because I grew up watching my mom cook it) and I am fairly good at it, but I enjoy eating different kinds of cuisines and the recipes on your blog are a perfect starting point for mee.

eatme_delicious said...

This looks delicious! I don't know if I've ever had parsnips because my mom hates them, so I was never exposed to them. I should pick some up!

koala said...

That's so much different from how we make beet soup. I'm planning a post on it later tonite.

chiropam said...

I tried this over the weekend - had to modify with sweet potatoes instead of carrots - and it still came out delicious!

Another variation is a bit of cream, as you would a pumpkin soup.

Thank you for this recipe.